Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 1 Tbs. vegetable oil
  • 2 Tbs. fresh lime juice, with pulp
  • 2 Tbs. finely chopped fresh cilantro
  • 2 Tbs. finely chopped shallots
  • 1 Tbs. crushed red pepper flakes
  • 1 Tbs. soy sauce
  • 1 Tbs. finely chopped garlic
  • + 12 more ingredients
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded
    • 2 Tbs. finely chopped fresh ginger
    • ¼ cup water
    • 1 tsp. chile paste
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 2 Tbs. granulated sugar
    • 4 Tbs. granulated sugar
    • 1-½ tsp. kosher salt
    • 2 cloves garlic
    • 4-½ tsp. fish sauce
    • ¼ cup fish sauce

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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